Rinse 3 cups of dried cannellini beans under cold water and soak in water for at least 6 hours or overnight. Drain and set aside.

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced leek or yellow onion, 1 chopped carrot, and 2 chopped celery stalks. Sauté for about 5-7 minutes until softened.

Stir in 7 chopped cloves of garlic and cook for an additional 1-2 minutes until golden and fragrant.

Add the soaked cannellini beans, 8 cups of water or vegetable stock, 1 bay leaf, 1 sprig of rosemary, and 1 sprig of sage. Bring to a simmer and cover, cooking for about 45 minutes until beans are tender.

Remove the bay leaf and stir in 1-2 tablespoons of nutritional yeast and 1.5 teaspoons of smoked applewood sea salt. Simmer gently for another 5 minutes.

Grill slices of rustic bread until charred and crispy, about 2-3 minutes per side. Rub with garlic and drizzle with olive oil.

Ladle the soup into bowls, crumble the garlic bruschetta on top, and finish with a drizzle of olive oil.